This Better-Than-Sex Pumpkin Cake is the ultimate fall dessert! Moist spiced pumpkin cake is poked, soaked with sweetened condensed milk, then topped with whipped topping, crunchy toffee bits and a drizzle of caramel. Chill it overnight and it’s a creamy, decadent crowd pleaser that’s perfect for Thanksgiving and potlucks.
American |
Potluck |
Thanksgiving |
Vegetarian |
Desserts
Better-Than-Sex Pumpkin Cake
Nutritional Information
Calories
398
Fats
17.3 g
Protein
5.4 g
Carbs
57.5 g
Ingredients
- 1 box spice cake mix
- 1 can (15 ounce) pumpkin puree
- 1 can (14 ounce) sweetened condensed milk
- 1 tub (8 ounce) whipped topping (Cool Whip)
- 1/2 bag Heath bits
- 1/2 cup caramel sauce
Directions
1
Preheat oven to 350F.
2
Grease a 9x13 inch baking dish.
3
In a large bowl, mix together the cake mix and pumpkin puree until blended well. The batter will be thick.
4
Pour batter into the baking dish.
5
Bake according to the package instructions on the cake box for a 9x13 inch pan.
6
Cool in the pan for 10 minutes on a wire rack.
7
Using the handle end of a wooden spoon, poke holes all over the top of the cake.
8
Pour the sweetened condensed milk over the cake, filling the holes.
9
Refrigerate for 30 minutes.
10
Spread the whipped topping over the top of the cake.
11
Sprinkle on the Heath bits and drizzle caramel over the top.
12
Refrigerate overnight.
13
Serve chilled.
Recipe slightly adapted from Something Swanky
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